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Many of us want to eat a healthier and more sustainable diet and eating more fish is often one option recommended.
However, SEFARI research carried out by the Rowett Institute has identified that, across Europe, dietary recommendations for fish consumption do not necessarily match national seafood supplies.
We all know…
Promoting healthy food practices is a central goal for policy makers and health professionals in many high-income countries. In Scotland a number of strategies have been used to improve healthy eating habits. In 2018 a Scottish health survey suggested that more work is necessary to change food habits.
Trying to understand the…
In this blog you can read about body clocks and their role in optimising our health depending on the time we eat. We introduce some main areas of the research, both at the Rowett Institute and elsewhere, identifying that it…
The human large intestine is home to the largest and most diverse group of bacteria in the human body. These bacteria play an important role in maintaining human health, fermenting plant fibres and other non-digestible carbohydrates, and Rowett research has shown that compounds released by bacterial metabolism in the gut have direct…
Food reformulation is defined as the re-designing of an existing processed food product with the objective of making it healthier. Initially this was a process that the food industry used to remove ingredients considered unhealthy, such as salt, sugar or fat. Now reformulation is being used to re-design foods with…
Increased life expectancy and an ageing UK population can require better diagnosis and management of neurodegenerative disorders. The gut can play a key role in relaying signals to the brain, and research has shown that diet is important for certain gut bacteria which may have consequences for brain function.
The Rowett’s Ageing Gut-Brain…
In light of both climate change and the COVID-19 pandemic, the question of food security and nutrition is increasingly important. One solution to the import of food into the UK is to move towards a circular economy where waste material is recycled or repurposed to produce goods in a sustainable manner.
Our Human Nutrition team is experienced in conducting human dietary trials, including the creation of whole diets or individual foods for volunteers. However, due to COVID-19 restrictions, there have been no volunteer dietary studies conducted since March 2020. The team is passionate about nutrition, but what do they do when…
Food and drink production is very important to the economics and well-being of Scotland. However, despite promoting itself as a land of quality food and drink, Scotland has a very high incidence of non-communicable diseases such as cardiovascular disease and type 2 diabetes.
A long-term vision for innovations that could…
Promoting healthy food practices is a central goal for policy makers and health professionals in many high-income countries. In Scotland a number of strategies have been used to improve healthy eating habits. In 2018 a Scottish health survey suggested that more work is necessary to change food habits.
Trying to understand the…
